MINI INDIAN CHEESE BALLS

Mini Indian Cheese Balls image

Mini cheese balls with an Indian flair pair perfectly with naan.

Provided by Betty Crocker Kitchens

Time 2h30m

Yield 75

Number Of Ingredients 13

Ingredients

2 packages (8 oz each) cream cheese, softened
1 package (10 to 11 oz) chèvre (goat) cheese, softened
1 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon kosher (coarse) salt
1/4 teaspoon freshly ground black pepper
3 cups finely shredded paneer cheese (12 oz)
1 tablespoon fresh grated lime peel
1 tablespoon curry powder
1/4 cup chopped fresh cilantro
3/4 cup chopped fresh cilantro
3/4 cup finely chopped roasted salted cashews
Naan bread

Steps:

In large bowl, beat Basic Cheese Ball Ingredients with electric mixer fitted with paddle attachment on medium speed until combined.
Stir in Flavor Stir-Ins. With moistened hands, shape into 1-inch balls; refrigerate until firm, about 1 hour. (If not using immediately, refrigerate up to 3 days, or freeze up to 1 month.)
In small bowl, stir together Coating ingredients. Roll balls in mixture to coat before serving. Serve with naan bread, as desired.

Nutrition Facts : Calories 50, Carbohydrate 1 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Cheese Ball, Sodium 60 mg, Sugar 0 g, TransFat 0 g